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As the air turns crisp and the leaves begin to paint the landscape in hues of amber and gold, our thoughts naturally shift toward the comforting flavors of fall. One of the most delightful ways to celebrate this season is through desserts that embody its essence. Poke cakes, with their unique appeal and versatility, have become a cherished staple in the dessert repertoire, and the Caramel Pumpkin Poke Cake perfectly captures the flavors of autumn. This cake promises to be a showstopper at any gathering, whether it's a cozy family dinner or a festive Thanksgiving celebration.

Caramel Pumpkin Poke Cake

Celebrate autumn with a scrumptious Caramel Pumpkin Poke Cake that captures the essence of the season in every bite. This delightful dessert combines moist pumpkin cake with a luscious caramel infusion and light whipped topping, making it the perfect treat for family gatherings or festive occasions. Abundant in warm spices and rich flavors, this recipe is not only easy to prepare but also invites creativity with various flavor combinations. Enjoy a slice and savor the season!
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Ingredients
  

1 box of spice cake mix

1 cup canned pumpkin puree

3 large eggs

1/2 cup vegetable oil

1 cup water

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla extract

1 can (14 oz) sweetened condensed milk

1 cup caramel sauce (plus extra for drizzling)

1 cup whipped topping

1/2 cup crushed graham crackers (for garnish)

1/4 cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    Mix the Cake Batter: In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, water, ground cinnamon, nutmeg, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and well combined.

      Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

        Poke the Cake: Once the cake is baked and cooled for about 10 minutes, take a fork or the handle of a wooden spoon to poke holes all over the cake, making sure to reach the bottom.

          Prepare the Caramel Sauce: In a medium saucepan over low heat, heat the sweetened condensed milk and caramel sauce together until warmed and slightly thickened. Stir constantly to avoid burning.

            Pour the Topping: Carefully pour the warm caramel mixture over the poked cake, allowing it to seep into the holes. Make sure the entire cake is covered.

              Cool the Cake: Let the cake cool completely at room temperature, then transfer it to the refrigerator for at least 2 hours to chill and set.

                Add the Whipped Topping: Once chilled, spread the whipped topping evenly over the top of the cake.

                  Garnish and Serve: Sprinkle the crushed graham crackers on top for added texture, and if desired, sprinkle with chopped pecans. Drizzle extra caramel sauce over each slice when serving.

                    Enjoy: Cut into squares and serve with a smile, delighting in the sweet pumpkin and caramel combo that’s perfect for any fall gathering!

                      Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12